Description
Potato garlic gnocchi brings Italian comfort to dinner tables with pillowy dumplings crafted from simple ingredients. Each tender morsel offers rich potato flavor that connects you directly to traditional cooking methods passed through generations.
Ingredients
Scale
- 1 egg, lightly beaten
- 2 small potatoes, boiled
- 100 – 125 g (3.5 – 4.4 oz) flour
- 2 garlic cloves, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 large pinch of salt
- 1 pinch of pepper
Instructions
- Potato Preparation: Boil whole potatoes with skins on until fork-tender, then cool and peel. Mash using a ricer or potato masher to achieve a smooth, uniform consistency.
- Flavor Infusion: Blend minced garlic, beaten egg, basil, oregano, salt, and pepper into the mashed potatoes, creating a well-seasoned base for the gnocchi dough.
- Dough Formation: Gradually incorporate flour into the potato mixture, kneading on a floured surface until the dough becomes cohesive and stops sticking to hands.
- Shaping Gnocchi: Roll the dough into long, slender logs and slice into bite-sized pieces. Optionally, create traditional ridges by pressing each piece with a fork or thumb.
- Cooking Process: Bring salted water to a gentle boil, carefully add gnocchi, and cook until they float to the surface. Continue cooking for an additional 2-3 minutes to ensure thorough cooking.
- Browning Technique: Melt butter in a skillet over medium-low heat, then increase to medium. Add cooked gnocchi and brown evenly on all sides, creating a crispy, golden-brown exterior.
Notes
- Potato Selection: Choose starchy potatoes like Russet or Idaho for the fluffiest, most tender gnocchi texture.
- Moisture Management: Avoid waterlogged potatoes by baking instead of boiling to reduce excess moisture and prevent gummy dough.
- Flour Finesse: Add flour gradually and stop when dough becomes just manageable to prevent dense, heavy gnocchi.
- Fork Technique: Press gnocchi with fork tongs to create signature ridges that help sauce cling better to each delicate piece.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 3
- Calories: 210
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg